3. Heat oil to 200-220: C (390-430 F) and deep fry the pork slices until they are crispy on the outside. Remove and drain off the oil.

4. Keep 50 g (3 1 / 2 tbsp) oil in the wok and heat. Add green pepper, onion and mashed garlic, and saute until they produce a strong aroma. Put in ketchup, MSG salt, sugar, water, vinegar and meat to fry fast. Mix well to allow the meat to cover with ketchup. Out and serve.